Cheesy Vegetarian Enchiladas perfectly combines all the classics like beans and corn but has the surprisingly delicious addition of sweet potatoes!
Prep Time30 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dinner
Cuisine: Mexican
Keyword: Vegetarian
Servings: 7Enchiladas
Ingredients
2Sweet Potatoesmedium
1CanBlack Beans
1CupCorn
1/2CupBlack OlivesQuartered
1CanGreen Chili Enchilada Sauce10oz
21/3CupMexican CheeseShredded
1/2CupRed PepperChopped
1TSPCilantrofresh
1/4CupWhite OnionChopped
2ClovesgarlicMinced
1/2TSPCuminground
Salt and Pepperto taste
1/2TSPGarlic Powder
1/4-1/2TSPChili Powderto taste
1Lime
7Tortilla Shells8in flour
Instructions
Preheat your oven to 375 degrees Fahrenheit. Microwave the sweet potatoes for 1 minute in the microwave. Then, cut in half lengthwise and place face down on a baking sheet. Cook in oven for 25 minutes, until soft. Let cool. Remove skin and mash.
In a pan add a small amount of butter, onions, garlic, and red peppers and cook on low until onions are caramelized.
In a medium bowl combine, mashed sweet potato, black beans, corn, black olives, cumin, garlic powder, chili powder, salt and pepper to taste, 1/3 cup of the cheese, juice of half the lime, cilantro, and pepper mixture.
Spread 1/3 cup of enchilada sauce to bottom of a 13X9 baking pan.
Place your tortilla shells in a circle on a plate and microwave for 15 seconds. Add 1/2 Cup of the filling to each. Roll and place the crease side down. Repeat until mixture is used (mine made 7).
Change oven to 350 degrees Fahrenheit. Cover with remaining enchilada sauce and about 2 cups of cheese. Cook for 30 minutes. Once done add any additional toppings. See notes.
Notes
I topped mine with more cilantro, chopped red onion, and avocado slices.
I served it with salsa, guacamole, and sour cream on the side.
Add tortilla chips for the perfect crunch element!